2. Heat the olive oil in a medium-sized skillet over medium heat. Add the mushrooms, garlic, cumin, cinnamon, ginger, and paprika with a good pinch each of salt and pepper. Cook, stirring, until the mushrooms begin to soften, about 3 minutes.

3. Add the vegetable broth/stock and cook until most of the liquid has been reduced, about 3-4 minutes longer.

4. Put mushroom mixture in a food processor and pulse until finely chopped. Set aside.

5. Put the kataifi in a medium bowl and drizzle enough melted butter over it to just evenly coat the pastry. Toss with your fingers to evenly coat the dough with the butter.

4. Put a 1-inch layer of kataifi in each ramekin and top with the mushroom mixture. Top each mushroom layer with 1 tablespoon of the vegan cream cheese. Add a 2-inch layer of the kataifi, pressing down gently to make it compact. Bake until golden brown, about 15-20 minutes.

5. While the kataifi is baking, combine all the sauce ingredients in a food processor and process until smooth. Season to taste with salt and pepper and set aside until ready to serve.